Cheesy Mashed Potatoes

Place the potatoes, rosemary and garlic in a large sauce pan and cover with cold water. Add a handful of salt and bring to a boil over medium high heat. Boil until fork tender, about 15 minutes.

Drain well and remove the rosemary sprigs. Press the potatoes and garlic through a potato ricer back into the pan. Add the warmed cream and olive oil.

Place the pan back over low heat and stir everything together using a rubber spatula. Add the mozzarella, parmesan and salt and continue to stir until the mixture is hot, the cheese is melted and the potatoes are almost stringy in texture. This will take 5 to 10 minutes. Serve hot.

Instructions:

Place the potatoes, rosemary and garlic in a large sauce pan and cover with cold water. Add a handful of salt and bring to a boil over medium high heat. Boil until fork tender, about 15 minutes.

Drain well and remove the rosemary sprigs. Press the potatoes and garlic through a potato ricer back into the pan. Add the warmed cream and olive oil.

Place the pan back over low heat and stir everything together using a rubber spatula. Add the mozzarella, parmesan and salt and continue to stir until the mixture is hot, the cheese is melted and the potatoes are almost stringy in texture. This will take 5 to 10 minutes. Serve hot.

Gluten Free

Nut Free

Vegetarian

Giada is a chef, mother, author and restauranteur. She is known as the Emmy-award winning television personality of Food Network’s Everyday Italian, Giada at Home, Giada In Italy, as a judge on Food Network Star, NBC Today Show correspondent, for her eight New York Times best-selling cookbooks and her debut restaurant, GIADA, in Las Vegas. Though most days, you can find her in Los Angeles with her daughter, Jade and kitten, Bella, whipping up something delicious in the kitchen involving parmiggiano reggiano or her weakness, dark chocolate!

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